CHICKEN DIM SUM

Ingredients:

Coconut buns
1 x 400g tin of light coconut milk
2 coconut milk tins (500g)
of self-raising flour, plus extra
for dusting
Chicken, pickles & garnishes
2 x 200g skinless chicken breasts
140g mixed mushrooms
3 tbps hoi sin sauce, plus
extra to serve
2 limes
200g tender stem broccoli
1 cucumber
1 tbsp low-salt soy sauce
1 tbsp rice or white wine vinegar
1/2 a bunch of fresh coriander
3 tbsp sesame seeds
1 x 105g pack of pickled ginger
1-2 fresh red chillies

Preparation:

 Pour the coconut milk into the processor w ith 2 heaped tins' worth of self-raising flour and a good pinch of salt, whiz to a dough, then tip on to a flour-dusted work surface Roll the dough into a sausage shape, cut into 8 even-sized pieces, then place each one into a double-layered muffin case, and squeeze those into one layer of the steamer Pour 5cm of boiling water into the wok, put the basket of buns on top with the lid on and leave to steam hard

 Cut the chicken into 1cm strips and toss in a bowl w ith the roughly torn mushrooms, hoi sin sauce, juice of  Aa lime and a pinch of salt Tip into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through Speed- peel the cucumber into ribbons, toss in a bowl with the soy sauce, vinegar and a few torn coriander leaves, then w ith clean hands squeeze and scrunch everything together to make a pickle

 Toast the sesame seeds in the frying pan until golden, then tip into a little bowl, cut the remaining limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls Serve the buns and chicken in the steamer trays, scattering everything with the remaining coriander leaves and finely sliced chilli